Pot O Gold Scones
Brighten up your morning with these irresistibly flaky Pot O Gold Scones, a buttery treat studded with luscious golden raisins for a touch of natural sweetness. Perfectly golden and tender, these homemade scones come together in just 15 minutes of prep time, making them an ideal quick-bake option for breakfast, brunch, or an afternoon snack. A light brushing of a creamy egg wash and a sprinkle of turbinado sugar add a delightful crunch to the golden tops, creating a bakery-style finish that’s sure to impress. Whether served warm with a smear of butter or accompanied by your favorite jam, these scones are a decadent yet easy-to-make delight that will make any gathering feel extra special. Try this simple recipe today for crowd-pleasing results that are as easy as they are delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup golden raisins
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the golden raisins, evenly distributing them throughout the mixture.
In a separate small bowl, whisk together the heavy cream, vanilla extract, and egg. Reserve 1 tablespoon of this mixture for brushing the tops of the scones.
Pour the wet ingredients into the dry mixture. Use a wooden spoon or spatula to carefully mix until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it into a cohesive ball. Pat the dough into a circle approximately 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like a pizza). Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between each.
Brush the tops of the scones with the reserved heavy cream and egg mixture. Sprinkle with turbinado sugar if desired for added crunch and sweetness.
Bake the scones in the preheated oven for 18-20 minutes, or until the tops are golden brown.
Remove from the oven and allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the flaky, buttery goodness of your Pot O Gold Scones!
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 524 mg | 174% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 91.4 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 120 mg | 9% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
